It is zucchini season and time to come up with a different recipe for using it up. For this casserole I used a white sauce and chopped zucchini. I used my scalloped potato recipe for inspiration. I started with a medium sized zucchini. I forgot to measure it before starting so that I could create a recipe in MyFitnessPal and figure out the calories. It will be a guesstimate, if that is a word. Zucchini is low in calories, but I’m not so sure once you add the sauce. Ingredients: medium zucchini 3 tsp butter 7 tsp flour 2 tsp
A favourite in our house is banana bread. It doesn’t get made as often as when the three girls lived at home, but every now and then the bananas get too ripe and it is time to make some more. So today the house was filled with the delicious smells of baking. This is an recipe from my mother so I have no idea where it originated from. We just know it tastes good. I still have the handwritten recipe I copied from her files, probably just before or after I got married. My goodness that is 50 years ago
Is rhubarb a vegetable or fruit? It is a perennial plant that is actually a vegetable but we tend to cook it with other fruits and treat it as a fruit. Rhubarb contains calcium, fibre, Vitamin C, iron and manganese. Even though rhubarb is low in calories the recipes made with rhubarb usually contain lots of sugar which makes it a sweet treat. This weekend I made a big dish of apple/rhubarb crumble. You can mix any fruit you wish with the rhubarb to make the crumble dessert. Printable recipe. The recipe is from my favourite British cookery book, The
~ Nothing tastes as good as home made soup on a chilly day. This delicious bean soup is quick and easy to make. The ingredients fit nicely into a mason jar to make a tasty hostess gift or Christmas gift. This ‘soup’er Sunday recipe comes from Garden Therapy’s ebook of Homemade Gifts. The original printable recipe is here. I purchased all the ingredients at the Bulk Barn and made up some jars in no time. To put together two gift jars it cost less than $4.50 It took me longer to design a label with the cooking instructions to add to
~ This is a delicious way to have an omelette in muffin. Delicious for breakfast, lunch or dinner and even a snack. I use ingredients that are available and these change each time I make them. This time I used cubed ham, zucchini, mushrooms, diced onion, cheese, milk and eggs. I have also used bacon, tomato, peppers. Make it your own by adding your favourite ingredients. I lightly cook all the ingredients in a fry pan. You don’t have to do this but can mix the ingredients and share between the muffin cups. The egg mixture is what you would
It is hard to resist a 10 pound bag of carrots for $1.97 and then I had to come up with lots of recipes to use them all. Carrot and turnip (rutabaga) or swede as it is called in England are mashed together for a favourite. Lots of carrots were blanched and frozen into portions that will go into stews and slow cooker recipes. I also made sweet potato and carrot soup. (sharing soon)
Then I came across a new to me recipe dilled carrots on The English Kitchen and decided to try it. I printed it out, made it, and decided it was a keeper and I've made it a few times since.
Peel and julienne cut 450 gm of carrots.
Melt butter in a pan and gently add the carrots, turning frequently to coat them. Add water. The recipe calls for chicken stock but that is something I don't use. You could add a stock cube if you wish, but I also try to stay away from them because of the added salt.
Add 1 teaspoon of fresh dillweed and mix in.
Add 1/2 teaspoon of honey, or a bit more if you like things really sweet. Mix in well.
Cook for about 10 minutes or until carrots are tender. A god portion of the water/stock will evaporate. Remove with a slotted spoon and serve.
I'm sharing with Weekend Cooking.
hints & tips ... recipes ... kitchen crafts
Connect: Bloglovin' / Contact form / Instagram /Subscribe by Email
SaveSave SaveSaveContinue Reading
~ Would you like a bowl of sweet potato and carrot soup? It is delicious and a great way to get your servings of vegetables. This is a quick and easy to soup to make and it freezes well in smaller portions. I’m a plain cook, don’t add many spices or seasonings due to health issues. Ingredients 500 gram sweet potato, cubed 300 grams of carrots, diced small 80 grams sweet onion 4 cups of water 1 cup of milk stock cube is optional, or substitute water for veggie stock seasoning of your choice Directions Saute onion in butter till
~ I’m a slow food lover and have been making different soups and stocking up the freezer. This recipe comes out just like a certain condensed pea soup and it was delicious but the best part is it doesn’t have all the added salt. The recipe was in The Essential Vegetarian Cookbook which I picked up for $2 at one of the local Seedy Saturdays I went to. The cost to make this green pea soup was just under $1.50 and it made 6 servings. It’s a split pea soup with a twist. Ingredients: 1 1/2 cups of green
~ Leek and potato soup has to be one of my all time favourites. I’ve shared this recipe before but have recently updated it a bit to include more accurate measurements. I’m all into weighting the food we eat and recording it. This is something my dietician recommended as a way to control portions. I also have to be careful with what I eat as I have diverticulitis and irritable bowel syndrome. I stopped using ready made veggie and chicken stocks as they have so much salt in them. I control the amount of salt as I recently
~Thanksgiving in Canada has come and gone. It was a fantastic time to get together with family and enjoy love, laughter and a lovely meal.What do you do with leftover turkey? Here are a couple of my favourite leftover recipes.First is turkey soup.There was plenty of cooked turkey that was cut into small pieces. I cubed 6 medium potatoes, sliced a couple of stalks of celery and diced up some carrots and sweet onions. I added some frozen peas and green beans and some pot barley. All of this went into about 8 cups of water and a couple of